So, who am I?
Well, to start with, my name is Alexandra McDermott. I’m twenty-three years old. I was born in Oklahoma, but remember nothing about it . . . my father was an officer in the U.S. Air Force and we moved on to his next assignment before I turned three. In my young life I have already lived on two continents, in four countries, five states, and fourteen houses.
I studied pastry arts at L’Academie de Cuisine in Maryland, and then culinary arts at George Brown College’s Chef School in Toronto. I also got a certificate in journalism from the University of Massachusetts, began dabbling in photography as a hobby, and published a historical fiction novel. (I’m a fanatical reader, whether it’s cookbooks, literature, travel guides, or history textbooks.)
By the time I had finished my schooling, my culinary aspirations had settled on being a cookbook author, as I would then be able to combine my loves for cooking, writing, photography, history, and travel.
My debut cookbook, Potato Pie and Cherry Pickle, a collection of vintage recipes from Bucks County, Pennsylvania, was published on June 28, 2014. It is available for sale through my website, as well as on Amazon.com and Amazon.co.uk.
I started a small chocolate business and have been selling my wares at local markets. I also work part-time for another local food company that makes gluten-, -dairy-, and sugar-free products. But writing is still my main focus, and when I’m not in a kitchen, you’re most likely to find me working on either my next novel or cookbook.
Time-Life’s matchless Foods of the World series are the cookbooks that inspire me the most; Nigel Slater is my favourite cookery writer. My idea of a perfect day out is afternoon tea at a posh hotel followed by an evening of ballroom dancing.
I love chocolate, Caprese panini, Greek salad, lamb curry, aged cheddar, French baguettes, English butter, saffron pilaf, hazelnut gelato, tortilla españole, proper British scones, multigrain bagels, cream cheese, and more chocolate.
If you have questions or comments, I would be delighted to hear from you. Whether you have a question about a recipe or just want to chat about the wonderful world of food, get in touch with me at email@example.com.